
Baked Potato Salad
This baked potato salad is a great side for a barbecue, family gathering, or a nice way to meal prep your lunch.
Ingredients
Potato Salad
1/2 lb. cooked bacon, chopped into bite-sized pieces
4 cups chopped Idaho potatoes, 1.5-inch cubes (skin on)
2 hard-boiled eggs, chopped
1/2 cup shredded Dan and Debbie’s Farmhouse sharp cheddar cheese
2 tablespoons minced chives
Potato Salad Sauce
3/4 cup plain nonfat Greek yogurt
3 tablespoons mayonnaise
2 teaspoon dijon mustard
3 teaspoons dill pickle juice
2 tablespoons minced dill pickles
1/8 teaspoon salt
1/8 teaspoon ground pepper
Directions
- Begin, by cooking bacon by following our Oven Bacon tutorial. Once cooked, remove any excess grease and then chop into bite-sized pieces. Set aside.
- Next, bring a large pot of water to a boil and add potatoes to the pot. Boil until potatoes are cooked, but still firm.
- While potatoes are boiling, mix all ingredients for the potato salad sauce in a medium bowl. Set aside.
- When potatoes are done cooking, remove from heat and strain water.
- Add potatoes to a large bowl along with the chopped bacon, hard boiled eggs, shredded cheddar cheese, and chives. Mix well.
- Finally, pour potato salad sauce over the potato mixture and mix until sauce is covering all of the ingredients. Mash the potatoes with a wooden spoon (just a little bit) to create a creamy potato salad consistency.
- Eat immediately or chill in the fridge to eat cold for later
- Posted by Elizabeth Uthoff
- On June 14, 2024
- 0 Comments
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